Tomato Basil Chicken

Tomato Basil Chicken

Source: Menu Musings of a Modern American Mom

Ingredients: (4 servings)
2 chicken breasts
kosher salt and black pepper
2 Tbsp extra virgin olive oil
2 cups chopped fresh tomatoes
2 tsp minced fresh garlic
4 Tbsp cold butter
1/2 cup fresh basil, chopped
freshly grated Parmigiano reggiano cheese, for garnish


Instructions:
Season chicken breasts with kosher salt and fresh cracked black pepper. Add a couple of tablespoons of extra virgin olive oil to your skillet. This may seem like quite a bit, but it will form the base for the sauce. While waiting for the oil to heat up, go ahead and get your water going for the pasta. When the oil is HOT, add the chicken breasts. After about 4-5 minutes, the chicken breasts should be ready to turn. By the way, when did chicken breasts get SO HUGE?! You'll want to cook them on the second side another 4-5 minutes,or until the juices run clear when you pierce them with a small sharp knife. If you pounded yours out thinner, they will cook faster than this.


After the second side has been cooking for about 4 minutes, go ahead and add in the fresh tomatoes that you have chopped up. Next, add the fresh basil that you have chopped into ribbons, the cold butter, the minced garlic, and you will probably want to add some more kosher salt and black pepper to season the sauce. Now give it all a good stir so all those flavors will marry together.

When your chicken is "done," turn the sauce down on the lowest setting to keep it all warm until the pasta is cooked, which should be any minute now. At this point, if still waiting for the pasta, you can remove the cooked chicken to a cutting board, and after resting just a couple of minutes, cut the chicken into slices on the bias. Divide the pasta among individual bowls, and top each with half of a chicken breast, sliced into pieces, and equal portions of the tomato basil sauce. Top with more fresh basil and freshly grated Parmigiana reggiano cheese.

Chicken Gyros

Chicken Gyros

Source:  The Girl Who Ate Everything

Ingredients:
(Tzatziki sauce)
1 cup plain Greek yogurt
1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

(For the chicken)
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts

(To assemble)
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

Instructions:
Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

Source: Terri@Comegoodcookin

Ingredients:
(casserole)
1 whole cooked chicken, diced or shredded
1/2 lbs very think sliced deli style honey ham (low fat)
1/2 lbs thin sliced swiss cheese (reduced fat)
(sauce)
4 tbs butter
4 tbs flour
3 1/4 cups milk (fat free)
2 tbs fresh squeezed lemon juice
1 tbs dijon mustard
1 1/2 tsp salt
1/2 tsp smoked paprika
1/4 tsp white pepper
(topping)
6 tbs butter
1 1/2 cup panko bread crumbs
3/4 tsp seasoning salt
1 1/2 tsp crushed dried parsley

Directions:
1. Preheat oven to 350.
2.  Butter a 9x13 baking dish.
3.  Put cooked shredded chicken on the bottom of the greased baking dish.
4. Rough chop ham and layer over chicken.
5. Lay swiss cheese over ham.
6. Make sauce; Melt the butter in a large sauce pot over medium heat.  When butter is melted, quickly stir in the flour to form a smooth roux.  Do not brown!  once the roux is smooth and bubbly, slowly pour in the bold milk while stirring briskly to make a smooth sauce.  Cook over medium heat, stirring constantly until the sauce thickens.  Stir in the lemon juice, dijon mustard, salt, paprika, and white pepper.  Bring sauce just back to a low boil and turn off heat.
7.  Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.
8.  For the topping; melt butter in the microwave in a medium sized bowl.  Heat it for 30 seconds at a time and stop once melted.  Stir in bread crumbs, seasoning salt and crushed dried parsley.  Sprinkle over the top of the casserole.
9.  Bake uncovered for 45 mins until hot and bubbly throughout and topping has turned a light golden brown.  Allow to cool for 5-10 mins before serving.


Yields 8 servings. Weight Watchers Points Plus: 14 per serving

Italian Chicken Veggie Soup

Italian Chicken Veggie Soup

Source: Food Network, Paula Dean

Ingredients:
2 tbs olive oil
4 boneless, skinless chicken breasts, cut-up into bite sizes pieces (1 3/4 lbs)
1 small onion
1 cup sliced carrots
1 1/2 cups sliced zucchini (2 medium)
2 (14.5 oz) cans stewed tomato with basil, garlic, and oregano
2 (14.5 oz) cans chicken broth
Grated Parmesan, optional

Directions:
1. In large pot, add olive oil and cook chicken.
2. Add onion and carrot, cook 5 mins.
3. Stir in zucchini, diced tomatoes and chicken broth.
4. Bring to a boil, reduce heat and simmer, uncovered for 30 mins.
5. Serve topped with Parmesan cheese, if desired.

Yields 6-8 servings. Weight Watchers Points Plus: 2.5 per bowl, 1 per tbs of parmesan.